Lemony Cream Cheese Pound Cake – a delicious recipe with flour, sugar, butter, cream cheese, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre heat oven to 325 degrees. Cream together cream cheese and butter until smooth. Add sugar, all at once, and beat for approximately 10 minutes (longer if using a hand mixer). Add first four eggs, one at a time, and beat at least two minutes after each addition. Slowly beat in 1/2 of flour, stir slowly and add one egg. Increase speed, beat approximately one minute until well blended. Add remaining flour and egg, using the same process, beating about one minute. Add extracts and blend in thoroughly. Pour into a well greased and floured tube cake pan. Bake for 1 hour and 15 minutes. Remove from oven, allow to cool about 15 minutes and invert on serving dish. Serve cool. Add fruit, if desired or just sprinkle top with confectionary sugar.
2026
kcal
Calories
116
g
Fat
222
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups all purpose flour, 3 cups sugar, 1 lb butter, 1 8-oz package cream cheese, and more.
Yes, Lemony Cream Cheese Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
